Thinai Pongal
Thinai Pongal is a very healthy and filling breakfast idea.
Servings Prep Time
2people 05minutes
Cook Time
15minutes
Servings Prep Time
2people 05minutes
Cook Time
15minutes
Ingredients
To temper:
Instructions
  1. Dry roast moong dal till golden brown.Transfer to pressure cooker, then Rinse the millet well,drain water and add it to cooker.
  2. Add water and pressure cook for 3-4 whistles in medium flame.Switch off.
  3. Once pressure releases, mash up rice and dal well with a laddle.It will look goey at this stage but will start to thicken with time.Now get ready with the tempering items…Heat oil in a pan – add the items listed under ‘ temper’ let it splutter.
  4. Add the tempered items to the pongal,add required salt mix well.Fry cashews in ghee till golden brown.
  5. Add fried cashews to the pongal.Give a quick stir , I added little more salt as it was too less when I tasted it .
  6. Serve hot with a drizzle of ghee on top along with chutney and sambar.
My Notes:
  1. I recommend serving hot / warm else it will become dry as with any pongal.
  2. Drizzle ghee, garnish with cashews while serving to give the pongal a more appealing look 🙂
  3. If you don’t like whole pepper corns then crush it coarsely and then add it.